AROMA CHARACTERIZATION OF VIRGIN OLIVE OIL FROM TWO TURKISH OLIVE VARIETIES BY SPME/GC/MS

Kaftan A., ELMACI Y.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.14, no.5, pp.1160-1169, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 5
  • Publication Date: 2011
  • Doi Number: 10.1080/10942910903453371
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1160-1169
  • Keywords: Virgin olive oil, Virgin olive oil aroma, Virgin olive oil volatiles, Peroxide value, Color, SPME/GC/MS, SOLID-PHASE MICROEXTRACTION, HEADSPACE-MASS-SPECTROMETRY, VOLATILE COMPOUNDS, SENSORY ATTRIBUTES, FRENCH, TIME
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

Virgin olive oil samples of Ayvalik and Memecik olive varieties from the Aegean region of Turkey were evaluated for their acidity, peroxide, and color values, and the volatile compounds were investigated by using solid phasemicro extraction/gas chromatography/mass spectroscopy (SPME/GC/MS). The acidity of all the samples were found lobe between 0.35-1.0% oleic acid and peroxide values of the oil samples ranged between 14-52 meq/O-2 kg of oil. The Y, R, and B values of the samples were between 70-73.60, 1.30-4.70, and 0-3.60, respectively. The SPME/GC/MS results have shown that hexanal (5.66-15.48%), 3 hexen 1 ol (3.12-12.1%), cis 3 hexenol (6.15-13.49%), and 9 octadecenoic acid (5.99-16.01%) were observed as the characteristic volatiles for Ayvalik variety, while trans 2 hexanal (8.65-38.09%) and 3 hexen 1 ol acetate (0.97-7.43%) were observed as the characteristic volatiles for Memecik variety.